Capsaicin Free Sausage and Apple Stuffed Acorn Squash
Autumn comfort food doesn't get much more satisfying than roasted acorn squash loaded with a savory-sweet filling that makes the whole kitchen smell incredible. The ground pork is seasoned with sage, thyme, Ceylon cinnamon, ginger, and turmeric — a warm, aromatic blend that delivers serious depth without a single hot pepper or spice that triggers capsaicin sensitivity. That's genuinely hard to pull off with sausage-style recipes, since so many blends lean on chili powder or cayenne as a shortcut to flavor, but this one proves you don't need any of that. Diced Honeycrisp or Fuji apples bring a bright, juicy sweetness that plays beautifully against the savory pork, while a splash of apple cider vinegar lifts everything and keeps the filling from feeling heavy. The squash halves roast cut-side down first so the edges caramelize and the flesh turns perfectly tender, then they get flipped, piled high, and finished with a drizzle of maple syrup that turns golden in the oven. It's the kind of meal that looks impressive enough for a dinner party but is genuinely straightforward to pull together on a weeknight. Each half is its own self-contained serving, which makes plating effortless and cleanup even easier.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the squash
- 2 medium acorn squash (about 1.5 lb each), halved through the stem and seeds removed
- 2 tbsp coconut oil, melted, divided
- ½ tsp fine sea salt, divided
For the filling
- 1 lb ground pork
- 1 tsp dried sage
- ½ tsp dried thyme
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 medium apples (such as honeycrisp or fuji), peeled and diced into ½-inch pieces
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, chopped
For finishing
- 2 tbsp maple syrup
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Brush the cut sides and cavities of the acorn squash halves with 1 tbsp of the melted coconut oil and sprinkle with 1/4 tsp of the salt. Place cut-side down on the prepared baking sheet and roast for 30 minutes, until the flesh is just tender when pierced with a knife.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!